Prepare enough pastry for an unbaked tow-crust pie.
1 egg, beaten
1 3/4 cups sugar
1/2 cup flour
1/4 teaspoon cinnamon
5 to 6 cups 1/2-inch pieces rhubarb (about 2 pounds)
1 tablespoon butter or margarine
My mother, who makes good pie, always puts an egg in her rhubarb pie. Of course, being a typical daughter, I thought if one egg was good, then two or three should be better. Well, I tried it, and, as usual, Mother knows best, so here is a rhubarb pie recipe using one egg.
Preheat the oven to 425°F.
Use a 10-inch, or very deep 9-inch pie plate, as rhubarb tends to boil over and make a mess of the oven!
Blend the beaten egg, sugar, flour, and cinnamon in a large mixing bowl. The mixture should resemble cornmeal. Add the rhubarb and stir. Fill the bottom crust with the rhubarb mixture. Dot the filling with the butter, cut into small pieces. Roll out the top crust and cover. Make sure the edges are well sealed. Cut steam vents. Bake at 425°F for about 45 minutes or until the crust is brown and the filling starts to bubble through the vents. Serve slightly warm.